Italian cuisine reimagined through an international perspective.
As Chef Cristina Bowerman says, “Italy is a country that has always welcomed everybody. Therefore it is impossible for Italian cuisine to remain only traditional.”
Therefore Cristina offers this course where you will discover how to introduce flavors and techniques from other food cultures into Italian cuisine.
See how she incorporates techniques she learned in China and ingredients she became acquainted with during her trips to Mexico and the USA.
Discover a new version of the classic spaghettini with clams that takes advantage of fermentation and the use of Japanese ingredients, an oyster dish that mixes French, African and Italian influences, and a lobster dish that combines Asian and Italian flavors.
At the end of this course you will be able to:
– Incorporate flavors and techniques from other food cultures into Italian cuisine.
– Prepare new takes on classic Italian dishes such as spaghettini with clams.
– Apply sous vide, siphon and fermentation techniques to Italian cuisine.
Course curriculum
Course Content
Join our community to help deliver a better food future for all.
The SDG2 Advocacy Hub facilitates the Chefs' Manifesto, a community of 1100+ chefs from 90 countries, equipped with a simple set of actions to drive progress against the food issues that matter most of them.
We believe chefs can be powerful advocates for a better food future - inspiring people to make changes in their kitchens and communities and empowering them to call on governments and companies to also play their part.
As chefs bridge the gap between farm and fork, the Chefs' Manifesto empowers chefs with a framework tied to the United Nations Sustainable Development Goals.
What you'll learn
Introduce international flavors and techniques into Italian cuisine with a perfect fit.
Discover how to use Japanese ingredients, such as miso, koji, yuba, and sake, within Italian dishes.
Get acquainted with a very special variety of rice known as artemide and learn how to apply siphon techniques to present it in a less conventional way, in this case as a foam.
Learn to ferment your own peach kimchi and give a different touch to your lobster dishes.
Apply risotto technique to dried pasta and cook a delicious Orzotto with shrimp, strawberries and green tomatoes.
As a member of Chefs’ Manifesto, Cristina Bowerman advocates for zero hunger and the reduction of food waste. Her recipe for ‘Chicken. All of it!’ teaches you to take advantage of every part of the chicken – even the comb! Here you can also appreciate how she uses Chinese technique to present Southern Italian flavors from a different point of view.
This is what Scoolinary Courses are like
About Scoolinary
- Learn at your own pace. Enjoy learning from home. Set your own schedule.
- Expert Instructors. Each instructor teaches only what she/he does best, conveying true passion and excellence in every lesson.
- Professionally produced courses. We select the best instructors and a professional team produces the course with them.
- Online Community. Learn from others and share what you learn.
- Certificate. Demonstrate your course completion with a Scoolinary Certificate
What are you waiting for?
Learn from anywhere at your own pace.
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Frequently Asked Questions
Scoolinary courses are online classes that allow you to learn new knowledges and skills to improve your cuisine. Each course consists of several lessons that combine videos and texts with downloadable recipes and extra teaching materials.
The courses are 100% online, so once they are published, courses start and finish whenever you want. You set the pace for the class. You can go back to review what interests you most and skip what you already know.
We value the time and effort you put into our courses, which is why you’ll get a Course Certification upon completion of every course.
If a course is not what you expected, you can request a refund before 7 days after time of purchase and as long as you have not viewed more than 20% of the course.
